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Smokehowze last won the day on September 5 2017

Smokehowze had the most liked content!

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    North Georgia
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    Kamado Joe

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  1. Here are the Excel files 1-Smokehowze Beef Loaf (Chuck Roast) (V3 5-1-20).xlsx 1-Smokehowze Boiled Ham (Pork Butt) (V3 5-1-20).xlsx 1-Smokehowze Chicken Ham (V3 5-1-20).xlsx
  2. In response to a number of inquiries... Here are 3 ideas for formed and pressed meat cold cuts ... "Boiled" Beef Loaf (using chuck), "Boiled Ham" using pork butt, "Chicken" Ham (using thighs and breast meat). I have probably tweaked these making different batches but I lost some computer files and do not have the full track record. So I cannot say these are my optimized recipes. Sometimes it is good with just meat, salt and pepper and any usual flavors like the Cure #1, sugar and smoke for the ham , for example. A beef loaf could eliminate the Cure #1 and have a very different profile (less like a variant of a summer sausage profile). Or add olives or other things that make sense in a final gentle mix (or literally by hand), but make their ratio high enough to be tasted in the end product but low enough amount to still allow the meat to bind. Since no grinder is needed and just basic apparatus (could even use a large pineapple or tomato juice can - make sure to use the cooking bag liner and even rocks in a zip lock bag for weight) it makes for easy food experimenting. Fun with the kids, also. The key idea is "lean" meat and no or very little fat as the fat will not let the protein fully develop to "glue" the meat together. If needed some sort of binder in moderation. This is easy enough to do so you can make a small batch to evaluate your personal seasoning/flavor profile before committing to a larger batch. And the smaller batch cooks quicker in sous vide bath or in an equivalent monitored pot of water at right temp on stove. With the press/mold no vacuum bag is needed. I have also done oven baked versions (basically the chicken loaf) but we did not like them as well. But you can try that also. Just make sure all the apparatus is oven safe. The spices & seasonings seem to come though more in this approach in the final product than in making sausage especially in meat like chicken/turkey. So go easy on the seasonings and adjust in next batches. Attached are the spreadsheets and pdf file also of the spreadsheets. The spreadsheets offer Percentages based calculations off the meat weight so the batches might be more readily scaled for both the meat block weight and seasoning (%)adjustments. All my sausage and other similar recipes use a percentage based spreadsheet of the ingredients. Amazing how little a % of a seasoning will come though in final meat products for this or sausage.. The bologna requires, to some extent much more involvement in the preparation phase, as one must make an emulsion (meat paste) and not over-warm the meat during the emulsifying stage or the fat component required in a bologna will smear and one can easily kill (burn up) a food processor doing this as the mixture becomes a very very stiff batter. The formed and pressed meats do not go to that extreme required for an emulsified cold cut. That is why the formed and pressed meats are many times generically referred to as a "..... ham" variant - I suppose after the original approach of a boiled ham pork product. So experiment and have fun with the resulting sandwiches. Enjoy! 1-Smokehowze Beef Loaf (Chuck Roast) (V3 5-1-20).pdf 1-Smokehowze Boiled Ham (Pork Butt) (V3 5-1-20).pdf 1-Smokehowze Chicken Ham (V3 5-1-20).pdf
  3. Another operational point on a thermocouple based system. While the thermocouple sensor itself can have wide application range based on the dissimilar metals used in its construction (i.e. the (range of the probe) a real practical issue in its application comes back to how one gets from the microvolts electrical signal generated by the thermocouple sensor to a "temperature" reading. A major consideration for a thermocouple measuring implementation (in the typical measurement applications and also in the case of a controller) is the reference "cold junction" that the thermocouple output is compared to in order to establish the temperature by way of a comparison math calculation. This reference in a lab setting, for example, was a ice bath. The details - https://en.wikipedia.org/wiki/Thermocouple In electronic thermocouple implementations, the reference "cold junction" is a silicon chip equivalent of an ice bath reference (32 degrees F). Hence, most thermocouple based thermometers are not functionally accurate below freezing (being designed most often to measure things above freezing (0 degrees C) into very high heat ranges when the measuring unit (and the reference junction) is outside with the probe in the sub-freezing ambient temperatures - as obviously the electronic reference junction physically being at the electronic equivalent of O degrees C (32 F) is outside the design and calibration range. Think of a reference ice bath being outside in -20 degree F environment when it is supposed to be at 32 degrees. The probe is fine, its the reference system. I have controllers that require thermocouple sensor based probes on my outdoor electric oven smoker conversions and on those sub-freezing mornings/days I have to play calibration offset games in the controller settings as the ambient temperature changes over time until the measuring system (i.e , the ambient temperature of the controller unit) gets above freezing. Same for some of my thermocouple based multi-channel data logging thermometers. Put the whole thing in the freezer and garbage readings... Put the probe in the freezer and the measurement system in room ambient above 32 degrees and no issues. So if you are planning on the controller for cooks at sub-freezing ambient temperatures for the controller and its internal measurement system, well you do not want a thermocouple based system.
  4. yumm yumm yumm .. it is the waiting that is the tough part! I still every now and then do some of the simple cheese you had posted over the years. Since you have to wait on your nicely aged product, you should try my New Orleans Creole Cream Cheese to tide you over, by itself or in a homemade ice cream. See this link for the cream cheese and the ice cream recipes.
  5. I use this as a side table sauce and even as a finishing sauce on the pulled pork (use sparingly as finishing sauce (to taste) - enough mixed in with the batch of pulled pork to add some brightness/flavor accent but not turn it into a batch of pulled pork with heavy wet sauce all over it) Smokehowze’s Spicy BBQ Sauce for Pulled Pork This sauce work well with pulled pork. It is especially good as a side sauce for pulled pork reheated out the freezer. It is spicy/flavorful but not too much heat. Increase the red pepper flakes if you like it hotter. Decrease cane syrup for more vinegar bite. I have two columns below for batch sizes (Hint --make the larger batch...) · 2/3 cup cider vinegar or 1 cup · 2/3 cup ketchup or 1 cup · 3 Tbs Steens Brand cane syrup or 4.5 Tbs (adjust to final taste) · 2 tsp dried red pepper flakes or 3 tsp · 1 tsp coarse grind black pepper or 1.5 tsp Add all ingredients into small sauce pan and heat slowly to a low boil stirring quite frequently. Cook for a few minutes to meld ingredients. May be cooled and used immediately. For best flavor, allow to cool and mature in fridge overnight. I prefer the Steens (a Louisiana product) but you can substitute any rich flavored cane syrup. Other ideas.... Also, how is your smoke profile?. I keep a light smoke on mine the whole cook - pecan or pecan-hickory mix. There is a school of thought that smoke only matters in the first few hours but I personally do not subscribe to that theory based on results. I also make my own rubs so I can control the flavor independent of the salt. And if need touch up on salt level after pulling and/or after using the finishing sauce. As noted, I generally find 205 or even 208 to 210 internal depending on the meat is the better temp to remove from smoker. I do NOT foil wrap during the cook as like you indicated I do not like the steamed bark as the moisture is trapped. I like to cook these at 250 to 275 smoker temperature (more or less). Even up to 300. I do double wrap in foil (after off the smoker) with a thermometer probe and then in a large towel and let rest to mature. I do note that the bark is not deteriorated by such a rest but that flavor grows as the meat equalizes. Be sure to pull it while still hot - like 150 to 180 at least for the best pull. I have also done the uncoated "peach" butcher paper wrap on the pork during the cook (after it is well into the stall and the bark is nicely set) and then at the end off the smoker overwrap in with the butcher paper still on in a layer of foil to cool and mature as above. The paper breathes and also absorbs the some of the fat coming out of the pork and as it is near then end of the cook that is OK.
  6. Looks tasty. Pretty on the plate also. Seem like a lot of us may be doing the "cook with what I have on hand" meals. However, if the cook looks too tasty we may have to restrict the postings as unfair to those of us that cannot get the same/similar ingredients. We have a definite shortage of chicken and pork butt. However, I did run across two 11 lb+ prime brisket flats at Costco on my last supply run today for the next couple of weeks at only $2.99 a pound. And this Costco does not normally stock any brisket. Stay safe! Oh PS. My wife wants her placemats back.
  7. Here is one for a Beef Cotto - similar ingredients to yours already. Using the gram weight and percentages is the more accurate approach over the volume measurements which are there as the "well how much might I need for X grams". It is also more easily scaled with the % factors. This is 6 mm (1/4 inch) grinder plate using single grind. For the corn syrup solids(CSS) you could probably use dextrose or clear Karo syrup at a moderately adjusted rate. Maybe 80% of the calculated amount of CSS if using dextrose or alternatively 10% more if using the Karo. Let me see what else I can find in the way of recipes. Want to try some homemade cold cuts? I was going to do a batch of my hot Italian sausage this weekend but still no pork butts easily found in the stores. Guess it is in same category as toilet paper. But I did score two 11 lb prime brisket flats at my Costco for $2.99 a pound ! BEEF COTTO SALAMI Beef Chuck Roast 5.83 lbs 2644.4 grams % of meat weight Pickling Salt (Morton) 9.00 tsp 56.8 grams 2.15% Cardamon 1.63 tsp 3.4 grams 0.12% Ground Coriander 1.12 tsp 2.0 grams 0.07% Garlic -Granulated 2.01 tsp 7.8 grams 0.21% Cracked Black Pepper 5.25 tsp 17.5 grams 0.66% Whole Black peppercorns 5.25 tsp 19.5 grams 0.74% Corn Syrup Solids 0.32 cup 56.0 grams 2.40% Non Fat Dry Milk 1.17 cup 110.3 grams 4.17% Prague Powder #1 (pink salt) 1.17 tsp 6.6 grams 0.25% Cold Water 1.25 cup
  8. If you are handy with tools and have the equipment..... it would be possible to cut a disk out of aluminum sheet (1/16 thick) and then on the slicing blade side of the new round disk JB Weld an appropriate nut to terminate a length of 5/16 threaded rod. The rod would extend through the blade hub out the bottom rear of the machine like the original rod and as it exits at the bottom have a larger diameter fender washer and wing nut for (gentle) tightening to avoid popping the JB Weld joint. Between the rear of the new disk there would need to be washers and/or a nut (or equivalent spacer disc of the right diameter and length (and shaped to center and maintain the disk alignment in the center of the bore). The spacer must perform two functions 1) center and hold the disk in alignment inside the inset of the blade , and 2) space the disk properly from the arbor hub to align inside the concave blade. The spacing is approx 3/8 in standoff behind the cover plate and the stationary blade arbor. The amount of standoff would be adjusted to set the top (outer) surface of the cover disk at the correct alignment with blade. The arbor end has square shaped hole and the "nut" on the rear of the factory cover is sized for the outer dimensions of the factory nut assembly on rear of the cover plate to match the square arbor alignment hole. You can make a matching square alignment "washer" out of a hardwood or plastic block drilled through. Or, if lucky you might just find a square 5/16 nut (stack up as many as needed) of the right outside dimensions to fit (may with some file work). Alternately mold JB Weld around the shaft and grind/file it to the necessary matching centering square. Or better yet, combine the ideas and if nuts are undersized, stack them up and JB Weld over then and then shape. such an assembly would also be adjustable on the threaded shaft. Lots of possibilities. The trick is that the cover disk is there to provide a uniform surface for the meat on the slicer to pass over across the center blade area on both sides (coming & going) - so that the meat does not "catch" on any "lips" in the small gap space between the disk edge and the top inner side of the blade cutting edge. So if you are handy... i think you can get to a working slicer in a reasonable manner. And yes, parts are expensive on any and all slicers - if you can find them. A sharpener is most probably going to be a problem to find reasonable. But with GREAT CARE and the proper sized stone I think one might be able to access the normal sharpener area and touch up the blade. Which is single side sharpened and just honed on the opposite side edge of the blade. NEVER GET YOUR FINGERS OR OTHER BODY PARTS (LIKE ARM) NEAR THE BLADE EDGE, STATIONARY OR TURNING. INSERT THE USUAL DISCLAIMERS.... Regardless, if you get it going, you need to fashion a guard for the sharpener area as the missing sharpen leaves a dangerous exposure of the blade edge. Hope this give you some ideas that are way cheaper than $1000
  9. I see, smell (imagined !), and taste (imagined !) that you were eating good in the 'hood...Beautiful meats.
  10. Thanks. Oh, not to mention the "juice" left in the jar either in liquid form, cooled off a bit after removal from the bath, or chilled to a jelly is delicious... and of course the liquid is a great health food ! One of my favorite bonuses of the straight sided or tapered mason jar method. One challenge with the jars is packing it tight to avoid air pockets in the finished product. I see from your result you mastered that. You need to make some pressed meat cold cuts next. Especially a "cured" beef loaf using chuck roast. Or a "cured" & "boiled" ham loaf using pork butt. I can post my starting point recipes if you are interested.
  11. Now you are making me hungry! Glad some of the ideas were useful.
  12. You would really need to have a wiring diagram to do it correctly and safely. And some basic electrical and wiring skills. If one of the ovens with electronics it gets even more tricky and might not even be doable using the internal controls. Old style mechanical thermostat is potentially easier. And it is not just a plug and play thing. You cannot just take the wiring coming out the back of oven meant for 230 volts and wire 115 volts right to it. It must be analyzed and will need some rewiring of the internals. To get to 300 - 375 or so degrees and be able to preheat in reasonable time , hold temps and recover after opening door etc, requires one to use both top and bottom elements at same time when on 1115 volts - and in that case a good 20 amp circuit is needed depending on the original bake & broil element's combined wattages when adjusting for 1/2 voltage level. Going from 230 to 115 volts drops heating power of the element by 1/4. But with both top and bottom elements running you can still hit between 15 -18 amps current. Simplest way is to not use any of the oven controls and internal factory arranged wiring and just utilize an external PID controller and just control the element(s) directly through a relay. There are a number of them out there but one needs to ensure the temperature sensor on the PID is rated to take the heat - just cause the controller will do higher temps (say above 212 degrees) the sensors on the cheapest ones probably don't go beyond that before the insulation melts on the sensor wires. I use an Auber Instruments Universal 1/16 DIN PID Temperature Controller Item #: SYL-2362 and one of their Mini Power Relay SPDT 120V 30A Item #: R30A. The sensor to use is one of the PT100 RTD style with suitable temp range on the wire insulation or a Type K thermocouple with temperature suitable insulation on the wire. The controller can be set up for either. Put it all in a suitable “project” box, wire it up with electric cord and on/off switch with the PID controller switching the relay connected to a duplex socket. Then wire stout electric cords directly from each of the oven element(s) to plug into the controller. Put sensor in the oven in suitable place. Set up the parameters on controller and you are off and running. By doing it this way you can pick which element you want to plug in and if you want one or both. Usually the broil element is higher wattage. So now the oven is just an insulated box with heating the heating element controlled externally. As noted in a manner akin to using the external controller, one can rewire an oven with a mechanical thermo in a similar way. Just wire the elements themselves to the thermostat (following correct practices of the themostat and such) and then to the AC line feed through a switch. Again suitable electrical knowledge is needed to trace out the wires and perform a safe modification/rewiring. If you don't think you can do it safely with you knowledge and skills .... well then don't. I end with the same: Disclaimer & Cautionary Statement: The information provided above involves electrical skills related to lethal household electrical voltages and currents as well as high temperature heating elements. The information above is provided only as an illustration of concepts and ideas. It is not, nor is it intended to be, a detailed procedural guide. Improper or incorrect application or use of the above concepts can result in injury, death, or fire. The contributor takes no responsibility for this information as to accuracy or fitness for use for any particular purpose. As noted, one can wire the oven with a mechanical thermo in a similar manner. Just wire elements to the thermostat and to the AC line feed through a switch.
  13. Try this as a reset. Use choice grade and not a select grade brisket. Angus works nice if available. Trim fat as desired but don’t remove all fat. I mainly just remove the hard and knarly fat and tissue matter. To me the nice fat is a good and delicious part of a brisket. One can always remove fat off the served slice easily if they don’t prefer to eat it. Slather meat with yellow mustard. Just squirt on and use your hand. You really won’t get a mustard flavored brisket but it adds a nice undertone and helps hold the seasonings on the meat. Moderate to medium sprinkling of Montreal Steak seasoning all over is a simple and fast season approach. Wrapped in plastic and overnight in fridge. Touch up any seasoning as need when unwrapped for cooking. However, I often just slather and season right out of fridge and counter rest for a short time while Kamado is stabilizing if I got lazy the night before. Cook at about 275 on Kamado temp. Cook until meat probes tender with thermometer. That is usually around 203 to 205 internal. Remove. If compelled to inject before cooking, .. mix low sodium beef broth with some water and onion and garlic powder. As noted, the butcher paper wrap at the proper time also can help. I have done them with and without and have used the paper wrap on my last few cooks and liked the results. It is also nice for absorbing the excess fat. After it is done... Double foil wrap (over the butcher paper if used) and then overwrap in towel until serving. Only cut slices for needed for immediate serving. Wrap back in plastic or the foil until more servings needed. Brisket will dry out really fast on precut slices that sit around. Leftovers freeze well. I like to take leftover slices and heat and even brown a bit in pan with cooking spray or a touch of butter. Darn, now I have made myself hungry...
  14. As others have pointed out... I have found that prime rib and other beef roasts (especially the lean cuts) suck up smoke flavor more than other cuts of meat and I no longer add any smoking wood (or maybe just a very little like a pecan or even a touch of oak for a short duration) when cooking these cuts. You still get a good wood fired flavor but as an enhancement to the meat even with no added wood.
  15. Creative approach and nice result. Functional too!
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